1 package puff pastry dough (2 sheets), defrosted if frozen
3 1/2 cups mashed potatoes (fresh or left over) Note: equivalent of about 4 large-ish
2 tbsp olive oil
1 small onion, finely chopped
2 tsp garlic-herb powder
Salt and pepper to taste
1 egg plus one tablespoon water, mixed (for egg wash)
1. Heat oven to 375 degrees F.
2. MAKE POTATO MIXTURE: To fry onions, heat oil on medium and saute onions for 5-6
minutes just until slightly brown. Combine onion and mashed potatoes in a bowl with a
fork. Season with garlic powder, salt and pepper.
3. MAKE KNISHES: On a lightly floured cutting board, unroll one sheet of dough. It should
be about 1/4 inch thick or less. Stretch it out a bit if necessary. Spread a log of potato
mixture - about 2 inches thick - along one side of the dough, Roll dough over the potato
about 1 and 1/2 times, making a log/roll. Cut away rest of dough for the next roll. Pinch
seams together well. Repeat with other half of dough on that sheet. Then do the same
with the second sheet of dough. If you have extra dough and potato mixture left over,
make a 5th roll.
4. BAKE: Place potato-filled knish rolls on a large parchment-lined (or foil-lined) pan, seam
side down. Brush egg wash on rolls to create a glazed golden look (optional). Bake for
35-40 minutes until golden brown and flaky.
5. TO SERVE: Cut into 2 inch diagonals and serve.